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RECIPES/Breakfast
Traditional Pancakes
Makes twelve 3-inch pancakes
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INGREDIENTS
1¼ cup unbleached, all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon salt
2 large eggs
½ cup reduced-fat milk
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, melted and brought to room temperature
½ cup lowfat plain yogurt
Instructions
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 350ºF.
2. Combine flour, baking powder, sugar and salt in a medium mixing bowl.
3. Beat eggs into milk with a whisk or spoon, pour in butter and yogurt, and stir to combine. Make a hole in the center of the flour mixture; pour the liquid in, stirring gently until the batter has just come together (it will have some lumps). Do not over-beat or the pancakes will be tough.
4. For each pancake, pour a scant ¼-cup batter into Skillet (you will get 6 pancakes per batch). Cook 3 minutes or until bubbles have formed on tops, and bottoms are lightly browned. Turn pancakes and cook other sides until done, about 1½ or 2 minutes more. Repeat with remaining batter.
Variations
Blueberry pancakes: toss 1 cup berries with 1 tablespoon flour from recipe. Stir in gently after blending batter.
Pecan pancakes: add ½ to ²∕³-cup chopped, toasted pecans to batter.
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

Nutritional information per pancake:Calories 102 (36% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 2g • chol. 44mg • sod. 243mg • calc. 107mg • fiber 0g

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